Effects of high-intensity ultrasound processing on the physicochemical properties and microbial inactivation of apple juice enriched with gallic acid
The aim of this study was to evaluate the influence of high-intensity ultrasound (HIUS) specific energy on the microbial inactivation and physicochemical properties of gallic acid enriched-apple juice. The beverage was enriched with 0.1 g gallic acid per100 g apple juice. The treatments were perform...
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| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Portuguese |
| Published: |
Universidade Estadual de Campinas
2019
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| Subjects: | |
| Online Access: | https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/3037 |
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